Fish machboos
Meaty fish and rice collide in this Middle Eastern spiced dish
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 25m |
| SERVES | 2 |
150gm Sultan Ebrahim fish (Threadfin Bream)
1 tsp turmeric powder
1 ½ salt
2 tbsp ghee
5 tbsp (50gm) onions, chopped
6 tbsp (50gm) garlic, chopped
10gm dried lime
5gm Arabian spices
15gm coriander
2 green chillies
50gm potatoes, chopped
100gm basmati rice
2gm saffron
10ml rose water
1. Marinate the fish with turmeric and salt and fry in ghee until golden. Add the onions, garlic, lime, spices, coriander and chillies and sauté. Add the potatoes and salt.
2. Pour water to cover the fish. Cover and simmer. When the potato is cooked, add the rice and boil.
3. Reduce heat. Add saffron and rose water, cover and cook through. Serve with regag bread.
Recipe courtesy: Daniel Nuss, Executive Chef, St Regis Saadiyat Island Resort
Image courtesy: GN Archives
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